Wine education is always a good thing, and when you have the opportunity to attend a class led by Tim Gaiser, renowned Master Sommelier and wine educator – even better. With only somewhat over 200 people in the world having obtained this designation, Tim’s vast wine knowledge and entertaining speaking style always make his presentations must-attends.

Master Sommelier Tim Gaiser, Food and Beverage Magazine

Taking classes outside of my comfort zone is also rewarding. My focus and small amount of expertise is regarding certain areas of California wine. I’ve often felt that should I not have this as my area of interest that I’d like to expand my knowledge of Italian wines. Whenever I am exposed to wines from Italy, I find the flavors right up my alley – but there is an extraordinary amount to learn, both in terms of history and grape varieties.

Fortunately, Tim Gaiser’s favorite wine region apparently is Italy, so I was in the right place.

In this case, Karen and I had the opportunity to attend a MOSCATO D’ASTI D.O.C.G. MASTER CLASS at Mr. C’s in Beverly Hills, put on by IEEM (International Event & Exhibition Management), led by Mr. Gaiser with wine samples and information provided by representatives of wineries of the region.

From the seminar brochure:

Moscato d’Asti is one of the most renowned and highly regarded Italian sweet wines, produced in the Piedmont region. Characterized by exceptionally high quality and surprisingly simple production methods, Moscato d’Asti is a very natural agricultural product. It retains the intense, musky aroma of the grapes from which it is made, Moscato Bianco. A sip brings to the palate special notes that remind one of wisteria, lime, peach and apricot, along with hints of sage, lemon and orange blossoms. The low alcohol content of Moscato d’Asti (about 5% by volume) makes it ideal for everyone, and particularly appropriate for holiday celebrations, birthdays and weddings.

If Moscato d’Asti is an extraordinary wine, part of the credit goes to the Consortium for the Promotion of Asti, an institution which has protected and promoted both this wine and Asti Spumante all over the world since 1932. The Consortium sponsors research through specific scientific studies and through the application of technological innovations to improve the production process. In addition, it conducts quality controls along the entire production chain and ensures that the Consortium’s seal, which depicts the patron saint of Asti, Saint Secundus on horseback, is not improperly used.

Wines we tasted, all from the 2016 vintage…

Winery: MICHELE CHIARLO

Name of wine: NIVOLE

Vineyard location: Canelli (Piedmont)

Winery: SARACCO

Name of wine: MOSCATO D’ASTI D.O.P.

Vineyard location: In the village of Castiglione Tinella.

Winery: COPPO

Name of wine: MONCALVINA

Vineyard location: Canelli (Piedmont)

Winery: MARENCO VINI

Name of wine: SCRAPONA

Vineyard location: Strevi.

Winery: VIGNAIOLI DI SANTO STEFANO – CERETTO

Name of wine: MOSCATO D’ASTI D.O.C.G.

Vineyard location: Santo Stefano Belbo, Canelli, Calosso.

Winery: CAUDRINA

Name of wine: LA CAUDRINA

Vineyard location: Castiglione Tinella.

(I apologize for any typographical errors.)

Moscato Bianco is considered the “original muscat” with seven other muscats that descended from this grape.

The vineyard are on steep hillsides, so hand harvesting is necessary. These dry-farmed vineyards are spread over 24,000 acres – this area is a designated UNESCO World Heritage Site.

The harvested grapes are pressed and the juice is typically stored in stainless steel. The fermentation, and the bubbles, are natural processes. The juice can be kept cold with no fermentation until the need a new batch arrives, so there may be multiple fermentations during a year.

All the wines were tasty. To me, the differences between them were very slight, perhaps due to my Zin-jaded palate. Great notes of stone fruits and citrus, along with floral aromatics, were present. Low alcohol [5% or so] and a little sweetness make these wines great for dessert, an aperitif or even an afternoon quaff. They have a creamy quality when young, but as they age over a few years develop more mineral characteristics. Prices are really reasonable — $15 to $25 or so, so definitely worth buying a few to experiment with.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

What a rare treat it was for me to sample the current releases from Champagne Armand de Brignac, aka “Ace of Spades”, that I had to admit I have never sampled before. This is how it went:

The Stage

The boardroom of the Beverly Hills Hotel was the perfect size for a small group of wine writers, wine store buyers, restauranteurs and sommeliers. The table was set with five engraved tasting glasses, courtesy Armand de Brignac. Winemaker Emilien Boutillat sat in the center. Five metallic bottles, each its own unique glistening color, sat icing in a golden bowl. The lighting was brought up so that we could examine our samples. French bottled water was poured to cleanse our palates. A brunch was set up on the side bar to enjoy after the tasting. Sparkling silver wine buckets would soon be – only slightly – filled with leftovers. But there weren’t many leftovers…

Tasting With Emilien Boutillat

Winemaker Emilien Boutillat grew up in Champagne and worked with some very prestigious wineries in Bordeaux, Chateauneuf-du-Pape, South Africa, New Zealand, Chile and California before settling back down in France. He works now with the lead winemaking team: Jean-Jacques and Alexandre Cattier.

Boutillat said that Armand de Brignac produces “just a drop” of Champagne compared to others; only producing about 100,000 cases of all of their cuvees combined per year. Everything, including the riddling, is done by hand. What matters most is the soil, climate, the right time for harvest, blending and – only using the first press of juice. They have purchased from the same growers – who are now friends – every year for many years. “There are no tricks,” Boutillat commented, “we let the fruit talk.” All of the cuvees are multi-vintages and blends.

Brut Gold

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

The color of pale hay with aromas of green apple, pineapple, cheddar cheese and wet pebbles. On the mouth I got the same flavors, very bright fruit, with the additions of lemon and toast. 99 Eve pts.

Rosé

50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A beautiful color or rose gold with notes of strawberry, Luxardo cherry and a hint of licorice on the nose followed by flavors of strawberry, limeade, orange zest and a nice long finish. (This was made as a blend, not in the saignée method.) 99 Eve pts.

Pale gold in color and aromas of apricots, cream and yes…what everyone noted: peppermint. On the palate that same peppermint was apparent as well as apricot and peach. Also another incredibly long finish. Welcome to the U.S. my pretty friend! 100 Eve pts. (How could I disagree with Fine Champagne Magazine, and TastingBook.com, that named this the best Blanc De Noirs of the year in 2016?)

Demi Sec

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

Straw in color, and a nose of fruit cocktail, cheese corn and Jasmine! In the mouth I was reminded of candied apple and cinnamon toast, and the fruit lingers for another long finish. 98 Eve pts.

About Armand de Brignac

“10th and 11th generation champagne growers, Jean-Jacques Cattier and his son, Alexandre, craft the prestige cuvées of Armand de Brignac. Their dream was to create a champagne of the most exceptional quality, that would represent the best of the best from the region, where their family have grown vines for more than 250 years. A group of just 14 highly skilled people touch a bottle of Champagne Armand de Brignac, from pressing the fruit, to the moment the bottles leave the cellars. Each step of the process is led by the human touch, from handpicking the grapes to polishing each bottle and hand-applying French pewter labels. Without the pressures of volume, the team behind Champagne Armand de Brignac focuses on each small detail, to ensure ultimate quality at every step.”

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

The Cellar Beverly Hills marks the first-of-its-caliber fine wine concierge and private storage facility in the heart of Beverly Hills, California. Its highly exclusive flagship location features James Bond-esque security and a bevy of high-tech services designed to elevate and enhance the wine collection experience for individual connoisseurs, as well as many of Los Angeles’ most respected restaurants and hotels.

“We wanted to up the ante in terms of wine collection,” said Sam Bialosky, founder of The Cellar Beverly Hills. “That meant exclusive access, on-demand delivery, a more central location, and a menu of sophisticated wine centric amenities that ensure members a truly full service experience.”

Introducing proprietary technologies at every turn, The Cellar Beverly Hills has given the traditional wine storage model a much-needed upgrade. In addition to optimized storage and security, it is the only wine concierge and collection service to roll out its own app for real-time inventory browsing, on-demand bottle delivery and decanting, and more.

“The Cellar Beverly Hills is offering more than luxury wine storage; it is offering a lifestyle,” says Bialosky. “Let’s say you have dinner reservations at seven. Using our app, you can browse your collection, select a bottle, and arrange to have it securely delivered and decanted by the time you arrive at the restaurant. In the event that you are unsure or desire a second opinion on which bottle to choose for the occasion, our on-call wine concierge can provide expert recommendations from your collection.”

The facility is accessible to members 24 hours a day, with private cellars customized to accommodate collections ranging from 100 to 1,500 bottles. For individuals interested in growing their collections, The Cellar Beverly Hills will also be launching its own virtual marketplace to facilitate the sale and/or exchange of bottles between members.

Already, The Cellar Beverly Hills has attracted the attention of several high profile restaurants, including Madeo, which will be storing its most valuable bottles at the facility.

To celebrate the official launch of the space, The Cellar Beverly Hills will be hosting a Grand Opening event, complete with wine tastings and food pairings, on January 17 at 7 p.m. For more information, please visit https://thecellarbh.com.

A Stunning Setting for Food and Drink Inspired by the Amalfi Coast Opens in Emerging Beverly Hills Neighborhood

BEVERLY HILLS, California – The Toscana Restaurant Group announced the highly anticipated opening of Nerano, located at 9960 South Santa Monica Boulevard, Beverly Hills, on Saturday, November 19, 2016.

Nerano is the vision of owners Andy Brandon-Gordon and Carlo Brandon-Gordon’s many trips to the Amalfi Coast where they became inspired by the temperate climate, the pure simplicity of the coastal cuisine and the inviting Italian culture. In combining their individual talents with a virtuoso team of culinary and creative professionals, they are fulfilling their vision of a stunning contemporary space matched with exquisite dishes and welcoming service they discovered in the village of Nerano. The restaurant is a personal ode to their favorite spot on the coast.

The Brandon-Gordons have assembled a formidable team of talent. In the kitchen is Executive Chef Michele Lisi. Lisi’s resume includes work with Chef Gualtiero Marchese in Rome and at Vincenti in Brentwood where he worked under the talented Chef Nicola Mastronardi. Behind the bar is the award-winning mixologist William Perbellini, responsible for the innovative cocktail program at Bar Toscana. Wine Director Emily Johnston of The Toscana Restaurant Group curates the wine list of over 200 selections of Amalfi, classic Italian and California labels. General Manager Nick DiLullo brings his expertise from his years as the long-time manager at both the acclaimed Plumpjack Group and Bix in San Francisco. Veteran Maitre d’ Patrick Doherty oversees the front of house operations.

Nerano’s graceful two-story 4000 square foot design is imagined by Belzberg Architect Group into two alluring interiors. Guests are encouraged to begin the experience in the sleek and lush BG Lounge upstairs, accessed by elevator. The room is beautifully appointed with rich walnut floors, a complete bar, and lounge dining for 40 guests. The dramatic and theatrical room promises to be an instant classic, reminiscent of Bemelmans Bar at New York’s Carlyle Hotel or Bar Hemingway in Paris. Here one can meet for more privacy, enjoy dinner, early or late bites paired with one of Mixologist Perbellini’s original cocktails – the Costa Amalfitana, Pearbellini, Gordon’s Garden, Italian Sazerac, or his interpretation of historic and contemporary classics like the Nerano Negroni Blanco, Aperol Spritz, Boulevardier, La Floridita Daiquiri and Paper Plane. The lounge doubles as a private event space and includes a dedicated kitchen. Downstairs, guests are seated in the main dining room which faces Santa Monica Boulevard with floor to ceiling windows. The room of 75 seats is intimately arranged with Tim Clarke Design’s handsome furniture, 54” high-backed banquettes and an expansive zinc bar that flanks the glass-enclosed display kitchen.

Guests enter Nerano by a discreet side entrance off Santa Monica Boulevard, drawn in via an inviting exterior courtyard by Rios Clementi Hale Studios. The entry for Nerano evokes the memory of its namesake, a quiet beach village at the tip of Italy’s Sorrento Peninsula. The design transforms a brick alleyway into memorable arrival and a sense of calming decompression that simultaneously suggests minimalist contemporary art and the moonlit Italian sea. Hand-blown glass floats, traditionally tied to fishing nets, are re-purposed as glowing beacons below wood benches that lead one along the alleyway path to the restaurant’s main entry. The alleyway’s existing brick wall is sandblasted, exposing a large circle directly across from the restaurant’s main door that gives the illusion of a pale full moon rising from a burbling fountain. A cat’s cradle of deep green vines creates a visual terminus to the entry and echoes both Italy’s viniculture history and the verdant hillside cliffs of Nerano.

Designer Tim Clarke’s stunning interior work is inspired by Italy’s gifted artists of the 50s and 60s that transformed design – Gio Ponti, Franco Albini, Achille Castiglioni, Ettore Sottsass and Carlo Mollina. It was the work of Mollina at the nightclub “Lutario” in Torino – one that ripples with biomorphic sensual energy – that inspired Nerano’s interiors. This energy is reflected in the curvy banquette seating, sofas, and sculptural bar seats that sit on narrow tapered legs. Italy’s automotive design is another theme. Sexy and extravagant cars like the Lamborghini, Ferrari, Pantera, and Maserati of the 50s and 60s were the genesis of the colors and materials used for the interior furnishings. Clarke’s custom-designed banquettes, chairs, and sofas are covered in a palette of Ferrari red, the navy blue of the period, and saddle leather. The vintage details are paired with contemporary art and give the building a strong personality and original aesthetic.

Nerano is the fourth concept by The Toscana Restaurant Group and is strategically positioned in an emerging Beverly Hills neighborhood – adjacent to the Peninsula Hotel, the soon to open Waldorf Astoria and the 40-story luxury residential tower Ten Thousand. Toscana, the flagship restaurant by first-time restaurateurs Kathie and Mike Gordon, quietly opened in February 1989. The Gordons dreamed of a neighborhood trattoria where friends and family could come together to eat simple, delicious food they found in Italy. The next generation of the Gordon family promises that Nerano will deliver the same acclaim for their convivial ambiance and consistently high standards of food, beverage and service that Toscana and sister operations Bar Toscana and S.Y. Kitchen are known for, from Los Angeles to Santa Ynez, California.

I’m a Rhône fan, but I’m also a Bordeaux/Zin/whatever is great fan. Point is that if asked I have a hard time picking just one wine as a favorite. Depends on where I happen to be, what’s on my plate and whose company I might be enjoying. So, in a nutshell, it depends on my collective mood. And the day I met Michel Ayer I was in a really good mood. Then again, every time since then my mood has only improved – by his Rhônes, all two of them. (What is a Rhône? A quick lesson can be had via the Rhone Rangers website: http://rhonerangers.org/)

Michel makes a white Rhône, a 100% Viognier; and a red Rhône, a Syrah, Grenache and Mourvedre blend.

Before the tasting I reached out to Michel to ask him what was new and what the future holds for him.

No particular challenges in the vineyards in 2013 despite continued drought conditions. Real challenges begin with 2015 and yields being down and therefore fruit prices being up. As for the future, hope to get over to California in January to pour at wineLA’s Stars of Santa Barbara in both Orange County and Beverly Hills, but have yet to solidify that plan. Am also working to expand production on our existing two wines as well as explore adding a Grenache dominant blend and a white Rhône blend (both initially likely only via mailing list).

Today’s Tasting

Workman Ayer 2013 “de facto” red wine, Central Coast

Syrah Grenache Mourvedre (aka GSM blend)

Aromas of black cherry, plum, red roses and a hint of black licorice and black olives.

2013 was a warm, dry growing season. In every single month from March through November, valley temperatures were above the historical average and precipitation was below. Thankfully, the rest of the growing season was fairly problem free – no massive heat spikes and less frost problems than normal resulting in a large, but high quality harvest – despite the drought conditions.

The bulk of the Syrah was from Los Alamos and was its typical self – big, fat, chewy, smoky. The Ballard Canyon Syrah was off the charts good with nice oak. Then there was some Santa Ynez Valley Syrah. We used two lots – the first pick and the last pick. The first pick was zingy and perfumy, which added a great backbone to the blend. The last pick was dark and brooding, but still nice aromas. It was a nice balance of the two. The Mourvedre was a bit tannic and structured, which was a nice addition. The Grenache was little softer than normal, but loads of nice strawberry. The blend was aged in approximately 40% new French oak for 20 months.

Winemaker’s Tasting Notes

Bright, fresh aromas of strawberry, white pepper, anise, smoked meat, caramel and kirsch. Broad, expansive and mouthwatering on the palate, with flavors of sweet raspberry, strawberry, tart plum, earth and semi-sweet chocolate. Very long finish with continuing bright, fresh fruit and rich tannins. Remarkably forward now, but also deep and structured. The ol’ iron fist in a velvet glove!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

A Stunning Setting for Food and Drink Inspired by the Amalfi Coast is Slated for November Opening

BEVERLY HILLS, California – The Toscana Restaurant Group confirms their new and fourth concept – Nerano – will open mid-November, 2016 in Beverly Hills. Nerano, located at 9960 South Santa Monica Boulevard, Beverly Hills, is strategically positioned adjacent to the Peninsula Hotel, the soon to open Waldorf Astoria and the 40-story luxury residential tower Ten Thousand. This emerging neighborhood bridges Beverly Hills to Century City with a multitude of businesses, offices and talent agencies. The Toscana Restaurant Group own and operate the legendary Toscana and Bar Toscana, both located in Brentwood, and S.Y. Kitchen in Santa Ynez, California.

Nerano is the vision of owners Andy Brandon-Gordon and Carlo Brandon-Gordon’s many trips to the Amalfi Coast where they became inspired by the temperate climate, the pure simplicity of the coastal cuisine and the inviting Italian culture. In combining their individual talents with a virtuoso team of culinary and creative professionals, they are fulfilling their vision of a stunning contemporary space matched with exquisite dishes and welcoming service they discovered in the village of Nerano. The restaurant is a personal ode to their favorite spot on the coast.

The Brandon-Gordons have assembled a formidable team of talent. In the kitchen is Executive Chef Michele Lisi. Italian trained in the culinary arts, Lisi’s resume includes work with Chef Gualtiero Marchese of Rome and at Vincenti in Brentwood where he worked under the talented Chef Nicola Mastronardi. Behind the bar is the award-winning mixologist William Perbellini, responsible for the innovative cocktail program at Bar Toscana. Wine Director Emily Johnston of The Toscana Restaurant Group curates the wine list, which features an exciting collection of Amalfi wines alongside other classic Italian and California labels. New to the Toscana Restaurant Group is General Manager Nick DiLullo. A hospitality veteran, DiLullo brings his years of experience as a restaurant consultant and long-time manager at both the acclaimed Plumpjack Goup and Bix in San Francisco.

Nerano’s graceful two-story 4000 square foot design is imagined by Belzberg Architect Group who has developed the space into two alluring interiors. Located next door to the fashionable Maison Margiela boutique, Nerano features a 75-seat downstairs dining area and full bar; upstairs there is another spacious bar with 40 seats of lounge dining. Guests enter Nerano by a discreet side entrance off Santa Monica Boulevard, drawn in via an inviting exterior landscape by Rios Clementi Hale Studios. Tim Clarke’s interior showcases the bar which flanks the cozy dining room accentuated by custom lighting and selected artwork by notable contemporary artists. The downstairs features a glass-enclosed display kitchen offering a clear view where guests can observe the chefs crafting their dishes. Upstairs, the color palette of saddle and vintage Ferrari red creates a dramatic and theatrical room, which promises to be an instant classic, reminiscent of Bemelmans Bar at New York’s Carlyle Hotel or Bar Hemingway in Paris. Here one can comfortably lounge on pub couches and bar stools and sample the menu, sip on Perbellini’s perfectly mixed cocktails or share a great bottle of wine.

With Nerano, The Toscana Restaurant Group begins the next chapter in their hospitality history. Toscana, the first of the restaurants, quietly opened in February 1989 by first-time restaurateurs Kathie and Mike Gordon who dreamed of creating an Italian trattoria in their own neighborhood, where friends and family could come together to eat simple, delicious food they found in Italy. The next generation of the Gordon family promises that Nerano will deliver the same acclaim for their convivial ambiance and consistently high standards of food, beverage and service that Toscana and sister operations Bar Toscana and S.Y. Kitchen are known for, from Los Angeles to Santa Ynez, California.

This fabulous event can be attended at one of 3 levels: VIP, GOLD, and SILVER.

VIP admission begins at 6pm with a seated dinner hosted by O’Shaughnessy Estate, Seven Stones, and Alpha Omega with winemaker Jean Hoefliger and all VIP guests will receive a sponsored gift bag upon departure. The VIP TICKET is $250 if purchased before October 31st, Price increases to $300 after.

GOLD admission begins at 7pm. The GOLD level includes unlimited wine tasting and an elegant assortment of appetizers, cheeses and dessert. The GOLD TICKET is $150 if purchased before October 31st. Price increases to $200 after.

SILVER admission begins at 7:30pm. The SILVER level includes unlimited wine tasting and tray passed appetizers. The SILVER TICKET is $100 if purchased before October 31st. Price increases to $150 on November 1st.

For years, wineLA has been a devoted supporter of the TJ Martell Foundation, and at STARS of Cabernet, guests will have a chance to bid on an array of extraordinary auction items to benefit the cause. This year’s auction will include: rare wines, dinners, collectables and trips ranging in value from $100 to $10,000. One hundred percent of the silent auction proceeds benefit the TJ Martell Foundation, a Nationwide Charity 501(c)(3) dedicated to supporting innovative and groundbreaking research for leukemia, cancer, and AIDS. WineLA has raised over $360,000, and we want to continue raising money for this fantastic life changing cause!

For more information about STARS of Cabernet or to purchase tickets visit www.STARSofCabernet.com or www.winela.com/starsofcabernet or call wineLA at (310) 451-7600 for excellent customer service. To join wineLA’s social community, visit Facebook and follow @winela411 on Instagram and Twitter.

Karen and I had planned to attend and report on the Stu and the Kids event held at the Vibiana on July 31. Unfortunately, we couldn’t make it, so I asked founder Stuart Skversky to give us some information on how the event went and the organization it supports.

Erik Fischer Photography

Here’s Stu…

On January 29, 2015 we received our 501c3 and this is when things really began to change. Getting this status showed people that we are here, here to stay, and we are going to do everything we can to help these kids. Stu and The Kids has grown from just a Word Press blog about a chef going to volunteer in Chiang Mai to now being a full blown tax-exempt, 501c3, nonprofit organization.

Stu and The Kids provide scholarships for underserved and orphaned Hill Tribe kids for continuing their education after high school in Chiang Mai, Thailand. Hill Tribe is a term used in Thailand for all of the various tribal peoples who mostly inhabit the high mountainous Northern and Western regions of Thailand, including both sides of the remote border areas between Northern Thailand, Laos and Burma. These areas are known for their thick forests and mountainous terrain. The six major hill tribes within Thailand are the Akha, Lahu, Karen, Hmong/Miao, Mien/Yao and Lisu, each with a distinct language and culture.

This year we are seeking contributions to help fund 10 more deserving kids with university scholarships. Most of our kids come from the Wat (Thai Temple) where I am a volunteer teacher. The Wat takes in all Hill Tribe kids without families or from very bad economic situations. It is very easy for the young boys to get into gangs and traffic narcotics and, for the girls, prostitution is what some of them gravitate to — lets help them stay away from this.

We provide everything that the kids need to be successful in university — not just tuition but books, uniforms, room and board as well. We feel this way they can focus all of their attention on school. The cost to help 1 kid for 1 year ranges from $3000-$4350 and this just depends on which university or technical school that they get accepted to. It costs between $12,000-$17,000 to get a good, 4 year college education.

One of this year’s fundraisers in Los Angeles was on Sunday, July 31, 2016 at the beautiful Vibiana in downtown Los Angeles. This event was like a mini food and beverage festival but Thai-style; it had worked so well last year. Some of the Chefs and restaurants involved in this years event were Neal Fraser from Redbird, Brooke Willamson and Nick Roberts from Playa Provisions, Walter Manzke from Republique, Ted Hopson from The Bellwether, Kris Yenbamroong from Night+Market, Tetsu Yahaji from Spago Beverly Hills and so on — we had 29 chefs in total.

Jet Tila and Simon Majumdar from the Food Network did our VIP celebrity chef cooking demo and they were great. Everyone had a blast all the while drinking prosecco and eating duck fried rice, Thai-style. Everyone then began to taste all of the offerings that the other chefs made. We took over the main hall and the outside patio where there were 6 grills going all day cooking corn on the cob brushed with coconut milk from Andy Ricker at Pok Pok and Thai-style beef from Scampo in Boston. Also outside was our now famous coconut bar and Warren Schwartz from Magpies soft serve handed out Thai iced tea flavor ice cream. AMAZING!

The Thai Tourist Authority helped us to decorate the place as well as helping coordinate the Thai dancers and musicians for the day. This was so nice to be able to share some of the things that I love about Thai culture with the friends of Stu and The Kids. Followed by a very successful live auction raising us over $27,000! The highlight was the trip to Thailand* (less airfare) which sold for $5500!

We sold 330 tickets, we had 40 volunteers for the live auction, zero waste management, front door, selling t-shirts and hats, directing and helping with the loading in and out, etc., we had 120 people from chefs and restaurants, wineries and cider, Tito’s Handmade Vodka, breweries, bakeries, etc. WOW! To me, I just looked at that as 500 people in a room, cooking, eating, drinking, celebrating, and helping some amazing kids that are in true, true need of help. We are spreading the word about Stu and The Kids, growing and really making a difference.

We raised $66,000 in 1 day, this will be our biggest year so far. To date our biggest year was last year at $52,000. I am currently in my home town of Philadelphia so that I can continue reaching for the $100,000 goal that we have set for Stu and The Kids this year.

*Trip to Thailand Live Auction Package

4 night/5 day stay for 2 people at Rachamanka, a sophisticated zen-like boutique hotel in the heart of historic Chiang Mai
Daily Breakfast included
Changthai Heritage Elephant Experience for 2
Feeding, bathing and playing with the elephants in the river
For lunch, learn to make pad thai or other dish and make yourself lunch.
Old ChiangMai Cultural Center Khantoke Dinner & Shows for 2
Performances showcasing traditional Northern Thailand, Lanna, Culture
Authentic Khantoke Dinner Menu
Flight of The Gibbon Zipline Canopy Tour
Thailand’s Original Zipline Tour with 5km of lines and 30 stations
Visit an eco-mountain village & waterfall
Thai style buffet lunch included
Serve a special lunch with Stu to 550 kids at the orphanage
Dinner with Stu and the foundation’s kids that are currently attending university
Car and driver for 4 days or get round on a motorbike and follow Stu
Temple and Market tours with Stu
Donated By: The kind & generous people of Chiang Mai, Stu and The Kids and organized by Stu
Value: $3000

Attended a fabulous wine tasting of Napa Valley’s Crocker & Starr followed by lunch at the AOC Wine Bar and Restaurant in Beverly Hills last week. We got to meet and interview the winemaker and winery manager, Pam Starr, while sipping on their soon to-be-released Sauvignon Blanc, several Cabernet Francs and flagship Cabernet Sauvignon.

“It’s been my passion to collect wines” Starr began, “(and to) translate grapes to wine.” We got the “collect” part as we were lucky to sample a 2004 Cabernet Franc that would become a favorite in the tasting.

The “vineyard experience” is an important part of the process for Starr and her winery guests. She asks visitors to “touch the vines and taste the wines.” Even the tasting table in the winery is made from a tree that fell in the vineyard – which also highlights one of Starr’s concerns about future winemaking: the long drought.

Though this year will be Crocker & Starr’s 20th harvest in St. Helena, the wines were new to me. And there wasn’t a wine in the bunch that scored less than 90 Eve pts.

Blueberry, blackberry, some welcome game, green peppercorn, velvety and deep; big, bold dark fruit, velvety tannins through to the finish. My favorite wine in the tasting, and a sign of how well these wines will age. 94 Eve pts.

We all agreed having lunch after evaluating the wines was a great idea. And, as A.O.C. is another famous Chef Suzanne Goin and Caroline Styne collaboration, it turned out to be a very good idea indeed. Every dish was remarkable, and though you didn’t hear it from me, could stand alone without wine.

Menu

You can see the complete menu with descriptions of each dish amongst my photos of the event here. I particularly enjoyed the bacon-wrapped dates with all of the red wines, the roasted vegetables in the “Farmer’s Plate”, the boneless Spanish fried chicken and dipping sauce, the albacore salad with the Sauvignon Blanc, and they killed me with the dessert platter: honeycomb dipped in dark chocolate and s’mores…among many other tantalizing treats!

More photos: https://www.facebook.com/eve.bushman/posts/10208620487737055?pnref=story

About Crocker & Starr

The Crocker & Starr name reflects the unique partnership between Charlie Crocker (of San Francisco’s historic founding Crocker family) and Pam Starr (whose winemaking talents put Spottswoode on the map), and the key components that each one brings to the table to achieve great wine: great grapes and great talent. In 1997, Charlie Crocker and Pam Starr established Crocker & Starr with a common goal of resurrecting the historic Crocker Vineyard Estate and creating world-class wines from its extraordinary terroir.

Approaching their 20th harvest together, Charlie (the grapes) and Pam (the talent) are equal partners and co-owners of Crocker & Starr. The winery has been blessed with a strong heritage of credibility that represents a winemaking history of excellence from vine to bottle.

About AOC Wine Bar

Chef Suzanne Goin and her business partner Caroline Styne set the bar for showcasing both the seasonal market in a small plate format and their stunning wine-by- the glass program – all set in a convivial ambiance that nurtures the Los Angeles social and cultural scene.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

PINOT FANS WILL REJOICE – Next Wednesday!
The CHAMPAGNE of Pinot Events is here… NEXT Wednesday!
THE DIVA of PINOT EVENTS! No, more like the DEVO of Wine Events!
55 STARS of Pinot are invading LA next Wednesday Night! STARS of PINOT is here! And its bigger and better than last year. Some of The Worlds Best Pinot producers will be gathering in Los Angeles for an elite tasting event on Wednesday, July 20, 2016 at Sofitel Los Angeles at Beverly Hills.

Lets say you wanted to just come for the food… How does La Brea Bakery, Hudson Valley Fois Gras, Beemster Gouda, Olympia Provisions, Valrhona Chocolate, and many other artisan producers of fine provisions will be in attendance! In addition to the efforts of the SOFITEL providing a pasta bar and salad bar all night.

Adding both delicious bites and conversation; event partners CHEFS WAREHOUSE distributors of all things tasty, and suppliers to some of the greatest restaurants in LOS ANGELES will be producing a luxury food show inside this event. Guest Chefs will be invited to participate and enjoy the PINOT tasting at the same time. Gourmet Cheeses from some of the nations top producers, Charcuterie by the best: Olympia Provisions from Oregon, Chocolate (can you say Val Rhona?) Truffles, Premium Olive Oils as well as our sponsor LA BREA BAKERY will be showcasing their best. Panel hosts and refined lifestyle experts will also be appearing for a luxury food panel (6:00pm VIP evening ticket holders) hosted by LA Restaurant Critic and Book Author Patric KUH – Author of “Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food” .

General Admission tickets can be purchased for $125 and includes unlimited wine tasting, and an exceptional assortment of appetizers, cheeses, and desserts all provided by some of the great sponsors mentioned above, the list is growing! Wine aficionados may choose to purchase a VIP ticket for $200, VIP includes early admission, a 6:00pm plated dinner, VIP gift bag, and an exclusive panel tasting (Panel A) with Amy Christine, A Master of Wine, who panels with Matt Dees- Jonata/ Hilt, Michael McNeill- Hanzell, Gerald Casale- The Fifty by Fifty, Jim Kress- Tolosa and Tom Mortimer- Le Cadeau or (Panel B) with Patric KUH, and named professions to be announced. All ticket purchasing guests will receive one complimentary take-home SCHOTT ZWIESEL Pinot Wine Glass – a $15 value!

Guests will also have a chance to bid on an array of extraordinary auction items: rare wines, dinners, collectables, and exciting trips ranging in value from $100 to $10,000+. One hundred percent of the silent auction proceeds benefit the TJ Martell Foundation, a Los Angeles based 501(c)(3) charity dedicated to supporting innovative groundbreaking research for leukemia, cancer, and AIDS. We have raised over $350,000, and want to continue raising money for this fantastic life changing cause!

Stars of Pinot will commence for General Admission at 7:00pm and VIP at 6:00pm… with wine pouring until 9:30pm and celebrated ex-KROQ (now-SIRIUS XN) DJ RICHARD BLADE will play music until 10pm.PROMO CODE “GOPINOT” SAVES $20 until 3pm on the day of the event

About wineLA
wineLA is focused on enhancing the wine culture of Los Angeles. wineLA hosts significant events, occasional classes, wine programs, private client in-home wine experiences, and tastings of merit. This is the second phase of what the organization started 20 years ago at LearnAboutWine.com – America’s first wine education website and first in wine event creation!!

To accomplish it’s mission, wineLA recognizes that wine must be placed in rhythm with fashion, music, food, geography, centers of interest, and architecture. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, rooftops, gardens, and magical views. wineLA is leaving a footprint of wine lifestyle by celebrating people, places, and passion. Come and enjoy!